A few years ago I read an article by Bon Appetit with several tips on how to make the perfect frittata - things like the right egg/dairy ratio, the right cooking temp, the right pan, etc. - and I always keep those things in mind when I make a frittata. The great thing about frittatas is that the possibilities for combinations are endless. You can throw anything you want in there, as long as you remember the basic ratio of eggs and milk. I went with a combo of spinach, onions, and peppers for the perfect veggie frittata, and it was, well, perfect!
- 12 eggs
- 1/2 cup whole milk, yogurt, sour cream, or milk of choice (keep it full-fat)
- 1 cup shredded cheese of choice
- 5 ounces baby spinach (it looks like a lot, but cooks down significantly)
- 1/2 onion, diced
- 1 bell pepper, diced
- 1 TB butter (or other oil)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- Preheat oven to 350 degrees
- Combine eggs, milk, cheese, salt, pepper, and garlic powder in a bowl and set aside
- In an oven-safe skillet, sauté onion and pepper in TB of butter on medium.
- Add spinach to skillet and cook until wilted and reduced.
- Pour egg mixture into skillet and cook until the sides start to set, about 5 minutes.
- Transfer pan to oven and bake for approximately 20 minutes until center is set. Do not overcook.